Roasted Turnips

Ingredients:

• 2 lbs. turnips
• 1 Tbsp. olive oil
• Salt

Preparation:

1. Preheat oven to 400°F. Trim and peel the turnips. Leave baby turnips whole; cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt.
2. Roast turnips until tender and browned, start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender. 

Recipe found at: http://localfoods.about.com/od/roastedsidedishes/r/Roasted-Turnips.htm

Sweet Potato & Turnip Mash with Sage Butter

Ingredients

• 1 pound sweet potatoes, peeled and diced
• 8 ounces turnips (about 2 medium), peeled and diced
• 3 large cloves garlicdv
• 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
• 2 tablespoons butter
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon coarsely cracked pepper

Directions

• Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
• Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
• Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

Recipe found at: http://www.eatingwell.com/recipes/sweet_potato_turnip_sage_mash.html

Raw Turnip Tangelo Toss

Ingredients

• 200 grams, mild or sweet turnips such as Hakurei or Macomber, 2 large
• 2 Minnelo Tangelos
• 1/2 teaspoon salt
• 4 tablespoons mild oil and vinegar dressing
• 10 caper berries OR 8 caper berries + 1/2 teas. regular capers, rinsed

Directions

1. If using a Japanese variety turnip you don't have to peel if unblemished. If some discolorations then peel.
2. Cut top off, cut in half down the middle, cut the half in half top to bottom, then thinly slice across the grain. Cover with cold water, add the salt, and mix well. Let set about 10 minutes.
3. Zest one tangelo. Then remove peeling and pith, and section the tangelo. Save the juice. Cut sections into thirds.
4. Drain turnips and rinse. Squeeze excess water out. Add to bowl with tangelo sections.
5. Combine zest, dressing, and any juice from the tangelos. Mince 2 caper berries, throw stems out; or mince capers if using. (Caper berries are much more expensive so I like to keep for presentation. Taste of dressing should be very mild, NONspicy.)
6. Clear French Dressing-- 2 Tablespoons Rice (Sushi) Vinegar or White Wine vinegar, 4 Tablespoons Vegetable or grape seed oil, 1/4 teaspoon salt, 1/4 Freshly ground white pepper.

Recipe found at: http://food52.com/recipes/17638_raw_turnip_tangelo_toss

Southern Turnip Supreme

Serves 4
1 cube vegetable bouillon
1 cup water
3 cups peeled, cubed turnips
1/4 cup minced onion
2 cloves garlic, minced
salt and black pepper to taste
1 1/2 tablespoons sour cream
1/2 cup shredded sharp white Cheddar cheese
chopped fresh parsley for garnish

Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes. Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.